End of the Summer Tomato Fritter

1lbs San marzano tomato
(Optionally add some sungold tomatoes for color)
1/2bunch dill, chopped
1/2bunch scallion, chopped
1 garlic glove
1sprig mint, sliced
1/2bunch parsley
2/3cup ap flour
1tsp baking powder
Olive oil for frying
Calabrian Yogurt
1/2bunch basil
1cup skyr yogurt
1tsp Calabrian Chile paste
Salt
Since the tomatoes are the star of the show here, use the freshest tomatoes you can get. If you have san marzano great, those would be best. Plus, the amount of liquid that is released depends on the variety of tomatoes
Be sure NOT to add more flour if you think your batter is too loose! It will ruin the flavors of the batter.
Dice and salt the tomatoes. Let sit for 20-30minutes to allow the juices to drain (I ended up adding these back in to adjust the batter consistency as needed)
Fold together with the herbs and aromatics. Stir in the flour and baking powder.
Fry on both sides in olive oil until crispy and golden brown. About 3-4minutes per side.
You can find the tutorial video on my regular feed 🍅🖤